Chicken pesto pasta

We’ve given the classic chicken pesto pasta a healthy twist. It’s packed with flavour and veggies and is guaranteed to go down a treat with everyone.





  • 250g wholemeal spiral pasta
  • 1/3 cup basil leaves
  • 80g baby spinach leaves
  • 1 tbs chopped walnuts
  • 3 garlic cloves, finely chopped
  • 1/4 cup (60ml) lemon juice
  • 2 tsp olive oil
  • 500g Coles RSPCA Approved Australian Chicken Breast Fillets, coarsely chopped
  • 2 medium zucchini, thinly sliced crossways
  • 1 bunch asparagus, woody ends trimmed, halved
  • 300g mixed medley tomatoes, halved
  • 80g baby rocket leaves
  • 1 small red onion, thinly sliced
  • 1/4 cup (25g) shaved parmesan
  • 1 tbs red wine vinegar



Cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/3 cup (80ml) cooking liquid.


Meanwhile, place the basil, spinach, walnuts, garlic, lemon juice and 1 tbs water in a small food processor. Process until well combined. 


Heat the oil in a large deep frying pan over medium heat. Cook the chicken, in 2 batches, stirring, for 5 mins or until chicken is browned and cooked through. Transfer to a plate.


Add zucchini to the frying pan and cook, stirring, for 3 mins or until lightly browned. Return the chicken to the pan with the asparagus, tomato, pasta, reserved cooking liquid and the spinach mixture. Cook for 2 mins, stirring frequently, or until heated through. Stir in the rocket. 


Serve pasta topped with onion and parmesan. Drizzle with vinegar. Season with pepper to serve.


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Nutritional information

Energy 1957kJ/468 cals (22%) Protein 42g (84%) Fat 10g (14%) Sat Fat 3g (13%) Sodium 160mg (8%) Carbs 44 (14%) Sugar 6g (7%) Dietary Fibre 40g (8%) 

Dietary information

No added sugar

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Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.